Spinach soufflé

 Since my husband gain extra pounds and he is really concerned about this, I decided to change our unhealthy habit to eat “heavy” meals in dinner.

This bad habit started when we are newlyweds. You know, I want to impress and the only meal that we share during the week was and is dinner. So I cooked and bake for dinner. It was a bad idea. And now I am using more vegetables instead meats, using individual molds (is a good trick) and reducing fats.

I have a particular fondness for foods that are (relatively) easy to cook, and soufflé is one of this, moreover soufflé can be forgiving and easy to adapt to your needs. One more thing, I want to be grateful to Margot from Coffee and Vanilla, she kindly gave me an award called Beautiful blog, if you like to give this award go here and read how to do. Thanks Margot!!!

Ingredients • 2 eggs (white and yolks separated) • 1/2 cups milk • 2 tbsp flour • 2 tbsp butter • 350g chopped spinach • 1 medium onion, chopped • 1 tsp nutmeg • 1/8 tsp crèmeof tartar (optional) • Salt to taste

• Pre-heat oven to 350° • Butter and flour a large baking dish. Or in individual soufflé bowls • Melt butter in a pan, add flour and cook—whisking constantly—until it just begins to turn a light brown color • Meanwhile heat milk until hot, but not boiling. • Add a small amount of roux into the milk and mix, and then add the milk mixture back into the roux. Heat and stirring until tick. You now have the basic foundation to a simple white-sauce. Add salt and nutmeg. • Reduce heat. Whisk a small amount of this hot sauce mixture into the egg yolks, then add the yolks back into the sauce, whisking well. • Once you have mixed in the egg yolk, you must be very carefully to keep the overall mixture at a low temperature! Otherwise the egg yolks will temper and your sauce will either have a mottled texture Reduce heat to the lowest setting and keep the sauce only warm • Steam de spinach and onions, make a pure with a food processor add salt and mix with the white sauce and eggs yolk • Now use a mixer at medium or high speed to beat the egg whites with the cream of tartar until stiff • Add 1/4 of the egg white to the sauce and mix. • FOLD the sauce into the egg whites. The mixture does not need to be homogenous. • Place mixture in baking dish and bake for 30-35 minutes.

Serve immediately. When soufflés cool, they begin to collapse. Don't worry, it's perfectly normal.